Hollandaise sauce is the most Keto-friendly classic sauce on this planet! Yet, somehow, it lives in the shade of Mayonnaise. But Mayonnaise is just a less rich version of egg-yolk emulsion sauce, isn’t it?
Unfortunately, people love the fact that they can buy it ready in supermarkets! However, industrial Mayo, could be the most unhealthy thing ever sold! This is because it’s filled with bad additives and made with worst kind of vegetable oil.
Naturally, we did ketonise mayonnaise! We used Greek extra virgin olive oil and quail eggs to make it extremely nutritious and healthy! However, some people cannot find mild variety of extra virgin olive oil and they complain about the intensity of flavour. What could fix this problem? Well, naturally – butter. 🙂
Hollandaise sauce was born in France. It was formerly known as Sauce Isigny. This is a town where best butter in France is produced. It most probably got its present name after French started importing butter from Holland in a period when there was a shortage of butter.
Hollandaise sauce with a Greek twist
The original sauce was born in France, but it was given this name because of the shortage of butter in one period. French started importing butter it from Holland. Interestingly, one of my favourite kinds of goat butter comes from Holland and that’s where I found my Greek connection.
In Greece, nothing beats goat or sheep butter when it comes to nutrients and the rustic feeling! With a little bit of Greek spices, my Hollandaise sauce became the tastiest Keto sauce we ever created! Quite easy to make, if you have a grain of patience!
Test for young chefs!
This sauce is often used as a test for young and inpatient chefs by their master chefs! In my head I can hear Yoda saying – “Patience young Skywalker, your sauce to whisk, learn you must.” 😉
True Hollandaise sauce needs to have the flavour of real butter, fresh yolks, organic lemon and just a dash of spices. You can combine it with just about anything! Ideally, you will serve it with, grilled seafood, veal, lamb, or rabbit. Its charm lies in its enchanting silky texture and buttery richness! I have to point out, even though it’s a fatty sauce, when made properly, it cannot be heavy but light and airy.
Can we store it in the refrigerator and use for more days?
The answer is Yes! My recipe features more yolks, a little bit of water and goat butter. This will create an emulsion that will stay soft in the fridge, but you can also reheat it slightly. The trick is in mixing and having it a bit softer when it’s fresh. After refrigerating, it gets the consistency of Mascarpone. In fact, if you want to make it creamier and softer, you can mix it with sour cream and have it in the refrigerator for about 7 days.